Lobster Stew

INGREDIENTS

  • 1 pound O’Neill lobster meat 
  • 1 pound small cooked shrimp
  • 1 pounds scallops cut in bite sized pieces
  • 1 bottle bar clams with juice 
  • 2 Tablespoons butter
  • 1 cups chopped white onions
  • cups chopped celery
  • 6 medium potatoes, cubed
  • salt and pepper to taste
  • 1 ½-2 cups 18% cream
  • ¼ cup butter
  • Pinch of nutmeg(optional)

 

INSTRUCTIONS

  • Heat the 2 tablespoons of butter in a frying pan over medium heat.
  • Sauté the onion and celery.  Set aside.
  • In a large pot add potatoes, cooked celery and onions, juices from seafood, salt and pepper and enough water to cover potatoes.
  • Bring to a boil then reduce heat to simmer. Simmer until potatoes are al dente stirring occasionally. 
  • Add scallops, cook 1 minute.
  • Add the remaining bite sized seafood, nutmeg, butter and cream to the soup.

 

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    221 Ch Escuminac Point,
    Escuminac, NB
    E9A 1V6

    (506) 228-4794

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